Bibimbap

• Gluten free

• Meat

  • 1 lb Beef tenderloin

• Produce

  • 1 lb Baby spinach, fresh
  • 3 Carrots
  • 2 tsp Garlic
  • 1 Garlic clove
  • 1 1/2 cups Mung bean sprouts, fresh
  • 1 sheet Nori
  • 2 Zucchini, medium

• Condiments

  • 1 Beef and marinade
  • 2 1/3 tbsp Soy sauce

• Baking & Spices

  • 2 tbsp Brown sugar
  • 5 tbsp Korean gochujang
  • 1/2 tsp Red pepper flakes
  • 3 tbsp Sesame seeds, Toasted

• Oils & Vinegars

  • 2 tbsp Cooking oil
  • 1 1/3 tbsp Sesame oil
  • 2 tbsp Sesame oil, Asian

• Drinks

  • 2 tbsp Vinegar, white or cider

Found on panningtheglobe.com

Description

Ingredients

• 4½ cups steamed sushi rice or short grain rice (from 1½ cups raw rice) follow package directions.
• 1 tablespoon sesame oil for crisping the rice, if you choose to do that.
• Beef and Marinade
• 1 pound beef tenderloin (or substitute ribeye, sirloin or flank) thinly sliced (1/8)
• 2 tablespoons brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 teaspoons crushed garlic (2 medium cloves)
• ½ teaspoon crushed red pepper flakes
• For the Sauce:
• 5 tablespoons Korean gochujang (fermented hot pepper paste)
• 2 tablespoon Asian sesame oil
• 2 tablespoons vinegar (white or cider)
• For the Vegetables
• 2 tablespoons cooking oil, such as canola, divided
• 3 carrots, peeled and cut into matchsticks (see this post for how to cut carrots into matchsticks)
• 2 medium zucchini, sliced into thin rounds
• 1 garlic clove, minced
• 1 pound fresh baby spinach
• 1 teaspoon sesame oil
• 1 teaspoons soy sauce
• 1½ cups fresh Mung bean sprouts
• 5 eggs, cooked over easy or sunny side up.
• Optional Garnish:
• 3 tablespoons toasted sesame seeds
• A sheet of nori cut into thin ribbons

Directions

• Note: Be sure you have your rice cooked and ready.
• Marinate the Beef: In a shallow bowl, combine all the marinade ingredients. Add the beef and toss to coat. Marinate for at least 30 minutes at room temp or up to 24 hours in the fridge, covered.
• Make the Sauce: Whisk the goghuchang, oil and vinegar. Set aside. (can be stored in the fridge for up to a week)
• Cook the Spinach: Cook the fresh spinach in a large pot of boiling water for 1 minute or so, until bright green and wilted. Strain in a colander. When cool enough to handle, squeeze by hand, to remove excess water. Toss spinach with 1 teaspoon sesame oil and 1 teaspoons soy sauce. Set aside.
• Cook the Sprouts: Cook the sprouts in a pot of boiling water for 1½ minutes. Drain and toss with ½ teaspoon sesame oil and salt and pepper, to taste. Sprinkle with ½ teaspoon sesame seeds.
• Crisp the Rice: Spread 1 tablespoon sesame oil over the bottom of a cast iron skillet and turn the heat to medium. When hot but not smoking add the cooked rice to the pan, pressing it in for maximum contact with the bottom and sides of the hot skillet. Let it brown, undisturbed, for 10 - 15 minutes, or until it forms a crisp crust. (Lift the edge carefully to check it after 10 min)
• *While the rice is browning, cook the eggs, the rest of the veggies and the beef in a separate pan:
• Fry the eggs: You can keep them warm on a baking sheet in a 200ºF oven.
• Cook the Zucchini: Heat 1 teaspoon canola oil over medium-high heat in a wok or skillet and stir-fry the zucchini with garlic for 5 minutes or so, until cooked through. Transfer to a bowl and sprinkle with some toasted sesame seeds, if you like.
• Cook the Carrots: Add ½ teaspoon canola to the wok or skillet and stir-fry the carrots for 3 minutes or so, until crisp-tender. Transfer to a bowl and sprinkle with a pinch of salt.
• Cook the Beef: Heat 1 teaspoon canola oil in the same pan, over high heat. Stir-fry half the beef for 1 1½ - 2 minutes or until its just cooked through. Transfer to a plate and repeat with remaining beef.
• Assemble the bowls: divide rice between 5 large bowls. Divide beef and vegetables and arrange on top of rice. Put a fried egg on top of each bowl. Sprinkle with sesame seeds and nori, if you like. Pass the sauce around.